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Score the flesh with 5 vertical cuts and 1 horizontal cut (don’t cut the fat).
Pour boiling water over the fat, then pat dry.
Pierce the fat all over — the more holes, the crispier the crackling. Pat dry again.
Season the flesh with thyme, rosemary, minced garlic, garlic granules, sage, bay leaves, crumbled stock cube, flavour enhancer and adobo seasoning.
Flip the pork. Brush white vinegar on the skin and coat generously with salt.
Preheat oven to 160°C.
Place the pork on foil and fold the sides up to make a snug shallow “box.”
Roast for 2 hours.
Remove from oven and brush off the salt.
Brush another layer of white vinegar over the skin.
Increase oven to 200°C and roast for 10 minutes.
For extra crackle, air fry at 205°C for 10–15 minutes — keep an eye on it!